Grilled asparagus salad

Ingredients

• 1 pound asparagus
  
  
  
• 1/2 cup extra-virgin olive oil, plus more for brushing 
  
  
  
• Salt
  
  
  
• Freshly ground pepper
  
  
  
• 4 lightly packed cups mesclun
  
  
  
• 1 seedless cucumber, cut into 1/2-inch dice
  
  
  
• 1 cup grape tomatoes, halved 
  
  
  
• 1 cup drained and rinsed canned chickpeas
  
  
  
• 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
  
  
  
• 8 ounces sharp white cheddar, cut into 1/4-inch dice
  
  
  
• 3 tablespoons fresh orange juice
  
  
  
• 1 tablespoon fresh lemon juice 
  
  
  
• 1 tablespoon red wine vinegar
  
  
  
• 1 teaspoon Dijon mustard
  
  
  
• 1 teaspoon grainy mustard
  
  
  
• 1 tablespoon chopped tarragon
  
  
  
• 3 cups pita chips
  
  
  

Directions

• Step 1
  Light a grill or preheat a grill pan. Brush the asparagus with oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Let cool, then cut the asparagus into 1-inch pieces.
  
  
• Step 2
  In a large bowl, toss the mesclun with the grilled asparagus, cucumber, tomatoes, chickpeas, olives and cheese.
  
  
• Step 3
  In a bowl, whisk the orange juice, lemon juice, vinegar, both mustards and a pinch of salt and pepper. Gradually whisk in the 1/2 cup of oil until emulsified; add the tarragon. Pour the dressing over the salad and toss. Garnish with pita chips and serve.